The base of this alfredo is quick-soaked cashews in very hot water so they soften quickly. Then it’s a matter of flavor: nutritional yeast for cheesiness, garlic for kick and depth of flavor, salt for saltiness, and a bit of almond milk for texture. Arrowroot powder adds thickness and helps the sauce get a bit “stringy” like real cheese!

Blend on high until creamy and smooth, scraping down sides as needed. Taste and adjust flavor as needed, adding more garlic for kick/zing, nutritional yeast or vegan parmesan cheese for cheesy flavor, salt for saltiness, or almond milk if too thick.

Transfer to a rimmed skillet and cook over medium-low to medium heat for 5 minutes, whisking frequently. The sauce should thicken and bubble. Add more dairy-free milk as needed to thin. Then it’s ready to serve!

Enjoy with zucchini noodles or your favorite pasta. It could even be enjoyed layered in lasagna! Top with additional Vegan Parmesan Cheese and Roasted Tomatoes for more flavor.